Pancake Cake

This recipe was inspired by weekend guests at the farm. We’d invited several friends from the city, and severely overestimated the amount of pancakes they could eat for breakfast. (City folk aren’t big breakfast eaters.)

When faced with a platter full of leftover flapjacks, we decided to gussy them up a bit with a maple cream cheese frosting and serve them for dessert. We called it a “Rustic Mille Feuille.” (That’s a fancy french “thousand leaves” cake.)

Our guests loved it so much that now every time they visit they ask for “the pancake cake” for dessert. And for breakfast? Well, we’ve learned they pretty much just want coffee. And maybe something “paleo.” Whatever that means.

Ingredients

Pancakes

1 cup all-purpose flour (spooned into cup and leveled off)

1/3 cup rye or whole wheat flour

2 tablespoons cornmeal

1/4 cup granulated sugar

2 tablespoons light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 large eggs

2 large egg yolks

2 tablespoons unsalted butter, melted, plus more for the pan

3/4 teaspoon pure vanilla extract

Filling

11 ounces cream cheese, at room temperature

1/4 cup whole-milk Greek yogurt

5 tablespoons maple syrup, preferably Grade B

3 tablespoons confectioners’ sugar, sifted

Additional Information

Prep Time:
20m

Cook Time:
15m

Total Time:
45m

Instructions

To make the pancakes:
In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.

Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.

To make the filling:
In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners’ sugar until well combined.

To assemble the cake:
Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

Each of the 100+ recipes in The Beekman 1802 Heirloom Dessert Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. And like everything about life on Beekman 1802 Farm, our cookbook is divided by season to highlight the freshest garden ingredients and holiday favorites.

Reader Comments

Beekman 1802:
Your E-mail newsletters & notes are fantastic reading…… Kudos to whomever is writing, creating, photographing them! I am fascinated with the folklore of Sharon Springs through your eyes! My husband & I visited Sharon Springs in May of 2017…….We had brunch, we discovered the old hotel along with it’s owner & antiques, we shopped Beekman 1802, where I purchased the “Heirloom Cookbook” along with your dark chocolate hot fudge sauce (YUMMMM!!!). We must return for another adventure…..and more hot fudge sauce!

The pancake cake sounds great but I have Celiac and can’t enjoy it. Do you have any recipes that are gluten free I could make? I would eat your soap…it is amazing, as are all of your products!! Thanks 😘